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DRIED PLUM RAVIOLI WITH SAGE BUTTER

Prep Time: 20 Minutes
Cook/Bake Time: 10 Minutes

Ingredients
• 3/4 cup part skim ricotta cheese
• 1/2 cup (about 3 ounces) finely chopped pitted dried plums
• 1/2 cup shredded Parmesan cheese
• 1 clove garlic, finely chopped
• 1/8 teaspoon black pepper
• 30 wonton wrappers (3 x 3 inches each)
• 1 egg white, lightly beaten
• 1/4 cup (1/2 stick) butter
• 1 tablespoon chopped fresh sage (4 to 6 leaves)


Preparation
In medium bowl, combine ricotta cheese, dried plums, Parmesan, garlic and pepper.
Set aside.

For each ravioli, brush edges of 1 wrapper with egg white.
Place 2 teaspoons dried plum mixture onto center.
Fold diagonally in half to form a triangle; seal edges, pressing to remove any air pockets.
Repeat with remaining filling and wrappers.

Refrigerate on wax paper-lined baking sheet up to 2 hours or until ready to cook.

Meanwhile, in small saucepan, cook butter and sage over medium-high heat until butter begins to turn brown.
Remove from heat and keep warm.

In large saucepan, add half of the ravioli to boiling water.
Cook 3 to 4 minutes or until tender.
Using slotted spoon, remove ravioli to individual serving bowls.

Repeat with remaining ravioli.

Drizzle each serving with sage butter.

Nutritional Information (per serving)
Calories  302 
Cholesterol  39mg 
% of Calories from Fat  38% 
Fat  13g 
Sodium  486mg 
Carbohydrates  35g 
Protein  11g 
Fiber  1g 

California Dried Plum Board - www.californiadriedplums.org